Making homemade ravioli used to be an arduous task. Now, with the help of wonton wrappers, I can whip up homemade ravioli in less than 30 minutes. In this recipe for Shrimp Ravioli, a garlicky shrimp, breadcrumb and cheese filling stuffs the prepared wonton wrappers. While you stuff the ravioli, you can simmer up a luscious tomato-cream sauce using seasoned canned and diced tomatoes and whipping cream.

Wonton and egg roll wrappers can be found in the produce section of many supermarkets. Don’t be dismayed if your supermarket only has egg roll wrappers. Simply cut the large square sheets into quarters before filling with the shrimp mixture.

The canned, diced tomatoes, which are seasoned with basil, garlic and oregano, are a coup for busy cooks. They’re perfect on their own as a simple sauce for pasta, but here, a bit of simmering to reduce some of the liquid, and the addition of whipping cream and a bit of nutmeg turn a can of tomatoes into a restaurant-style sauce. Start your meal with a green salad, and add some crusty bread for a meal that will make everyone think you slaved all day in the kitchen.

• 2 tablespoons butter
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon minced garlic
• Salt and pepper
• 1 1-inch thick slice French bread, diced
• 1/4 cup grated Parmesan or Romano cheese
• 1 16-ounce package wonton wrappers
• 1 egg white
• 1 28-ounce can basil, garlic and oregano seasoned diced tomatoes
• Salt and pepper
• 1 cup whipping cream
• 1 dash nutmeg
• Grated Parmesan or Romano cheese, for garnish

Melt butter over medium-high heat in a medium saucepan. Add shrimp and garlic and saute until shrimp are just cooked. Season to taste with salt and pepper. Place shrimp in bowl of food processor. Add diced French bread and cheese and pulse several times. 

Lay one wonton wrapper on a work surface. Place 1 tablespoon of filling in the center, brush edges with egg white and top with another wonton wrapper. Press edges down with the tines of a fork to seal tightly. Repeat with remaining wonton wrappers until all of the shrimp mixture is used.

While you prepare the ravioli, bring a large pot of water and 1/2 teaspoon salt to a boil. Bring the canned tomatoes to a boil in a saucepan, then reduce heat to medium low. Simmer tomatoes for 10 to 15 minutes, until liquid is slightly reduced.

Boil ravioli for 2 to 3 minutes. Add whipping cream and nutmeg to the tomatoes. The sauce can be served chunky, or can be pureed with an immersion blender or mashed with a potato masher.

Top the ravioli with the sauce and some grated Parmesan or Romano and serve.

Makes 6 servings.